3 replies to this topic

[Serious]

Hi all,

 

I am working for a Food Production Facility producing Dips & Ready Meals.

I am relatively new at this, and I am learning as I go along...

But it is often difficult to find answers since everything is subject to interpretation !!

I am wondering if anyone could tell me about acceptable limits for mould in the air?

We had a couple of very random incidents a few month ago with RTE products growing mould after a few weeks..

I decided to test the air quality in our Cold Room, Dispatch Fridge, Main Kitchen and Blast Chiller.

The Yeast came back at <1.

The Mould was between 5 and 39 cfu/plate in 3 areas, but >100 in our Blast Chiller...

Could the Blast chiller be the source of the Problem? Does anyone know what are the acceptable limits?

 

Thank you in advance!

 

[nwilson]

I do have a question are you using catch plates or using a SAS Sampler?  If using standard catch plate and leaving out for a certain duration you are probably experiencing a higher mold count, as and SAS Sampler would pull in a designated amount of air in cubic meters.  I say this as I have used these samplers as a tracking tool for mold remediation in bakery and the actionable level for my process was >50 cfu, we also speciated the molds on the plates.  I would be setting up a sanitation fogging system in these areas and track before and after results especially in your blast chiller.  

 

 

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[kingstudruler1]

Well, for learning as you go along , you seem to be on the right track.   

 

It might be wise to have the mold identified.  this might give you some inside on your process parameters.  As well as being able to track it to a source.  IE if the same mold is in the blast chiller as in the product, that would be a good indication of the source of the issue.   

 

You are correct in some of the subjectively.   The some what smart ass answer is "the the limit is the one that cause you issues".   

 

100 seems high.   I dont know how your blast chiller works.   However, I have knoweldge of air / chilling systems not maintained causing all kinds of microbial issues.    To the point of harboring / breading pathogens and blowing it onto product.

[Serious]

Thank you very much, this is great help..